3-4 pork chops
1 medium onion, chopped
1 (14 1/2 ounce) tomatoes, diced
1 can beef broth
1 cup rice, uncooked
Salt and pepper
1 tablespoon marjoram
1 tablespoon thyme
Brown chops on each side with onions in a skillet in some oil or cooking spray and set aside. In a greased, shallow casserole 13x9x2, spread raw rice out into a layer. Top with pork chops and onions. Pour can of tomatoes over chops and then consommé, adding a 1/2 can (from the consommé can) of water. Sprinkle spices evenly over top of casserole. Cover and bake at 350 degrees for 1 hour.
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